The city’s signature Lockwood Restaurant and Bar, located in the historic Palmer House, a Hilton Hotel, has reopened with a refreshed concept and updated menus. Under the direction of Chef Mathew Wiltzius, the kitchen now focuses on farmhouse-style American cuisine that highlights seasonal, locally sourced ingredients, including produce and honey from the hotel’s rooftop garden and apiary.
Reintroduced in late September with new fall menus, Lockwood aims to offer both hotel guests and locals memorable dining in the heart of the city. The relaunched menu centers on premium butcher-block steaks and thoughtfully prepared mains such as 40-day dry-aged Delmonico rib-eye, loin of lamb, and slow-roasted pork shoulder—each paired with produce and flavors drawn from the hotel’s garden and nearby suppliers.
Chef Wiltzius has also reinvented the restaurant’s butter program, creating a variety of compound butters designed to complement the seasonal menu. Examples include whipped honey butter paired with rooftop pepper jam and cornbread, a Thanksgiving-inspired pumpkin pie butter, and a festive pine-infused butter for the winter months. These small touches aim to enhance familiar dishes while highlighting locally produced ingredients.
“I’m excited to present a new and unique experience at Lockwood for guests and locals to enjoy,” said Chef Mathew Wiltzius. “The new concept allows us to embrace current culinary trends and emphasize seasonality and home-grown ingredients. We’re really looking forward to showcasing the Palmer House’s signature offerings and adding a dash of creativity to the menu.”
In addition to à la carte options, Lockwood offers a Curtain-Call three-course menu tailored for theatergoers and visitors to nearby performance venues, providing a convenient pre- or post-show dining option. With an emphasis on approachable, farm-forward dishes and a renewed commitment to local sourcing, Lockwood seeks to be a destination for contemporary American dining in the city center.